This is a true family recipe. This recipe belonged to Mr M’s Grandma Joan. As kids they loved her rolls and Grandpa Von still carries on her tradition of making them. Her recipe has been passed throughout the family because these rolls are a hit at Sunday dinners, Thanksgiving, and any family get-together. I can guarantee that the time it takes to make them is definitely worth it, they are divine. Not only that but they store really well and can be easily frozen and then reheated. A great way to have that home-made roll any time.
Yield: 32-40 rolls
Total Time: 4 hours, including rising time
- 1 Tbls. Yeast
- 1 Tbls. Sugar
- 1/3 cup warm water
- ½ cup butter
- 1 cup milk
- 3 eggs beaten well
- ½ cup sugar
- 1 tsp salt
- 4 ½-5 cups flour, spooned and leveled
- Step 1
Scald milk. Melt butter in scalded milk, stirring occasionally allow to cool to luke-warm.
Prepare yeast mixture: stir yeast and 1 Tbls. sugar into warm water, allow yeast to activate. Add yeast mixture to luke-warm milk.
- Step 2
In a separate bowl beat eggs and sugar together. Add to milk/yeast mixture.
- Step 3
In a large bowl, measure flour using the spoon and level method. Add salt to flour and stir to evenly distribute salt. Mix flour to liquid mixture, adding enough flour until dough loses its gloss.
*Note:I use my Kitchen aid, allowing it to mix just until everything is incorporated, usually using all 5 cups.
Dough will be gooey. Do not knead.
- Step 4
Cover with plastic wrap. Let rise for 2 hours.
*Note: If you are making dough ahead of when you plan to bake rolls, you can cover and refrigerate it once it has risen for the 2 hours, otherwise proceed to the next step. Allow dough extra time to warm after removing it from refrigerator, cool dough is easy to work with but will take longer to let the rolls rise.
- Step 5
Turn dough onto a floured board and knead until dough comes together. Cut dough in half. Roll each half of dough into a circle like a pizza. Brush with melted butter. *Note: I sometimes will brush dough with olive oil if I’m short on butter.
Cut rolled dough into 16-20 wedges using a pizza cutter, like you would a pizza. Roll each piece beginning at the large end, toward the small end. Tuck each tip on the bottom of the roll. Place in greased or parchment paper covered pan. Brush tops of rolls lightly with melted butter.
Cover with plastic wrap and let raise 1-2 hours. Preheat oven.
Bake at 350: 8-10 min.
*Note:To freeze rolls, bake for 6-8 minutes until mostly cooked, allow to cool, place in ziplock bags. Reheat by baking them at 350 for 8-10 minutes, covered with foil.